Lisa's Co-op Kale Soup Recipe - Allrecipes.com
Lisa's Co-op Kale Soup Recipe
  • READY IN 1 hr

Lisa's Co-op Kale Soup

Recipe by  

"Lisa didn't know what to do with her kale, so she created a soup that is amazing and full of essential vitamins!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Heat the oil in a large pot over medium heat. Cook the onion and kale in the hot oil until the kale is soft, about 10 minutes. Add the garlic, carrot, and garbanzo beans and cook together for about 5 minutes. Pour the chicken broth into the pot. Season with the red pepper, salt, and black pepper. Simmer until the carrot and garbanzo beans are tender, about 20 minutes.
  2. As the soup simmers, crumble the sausage into a skillet over medium heat. Cook until entirely browned, breaking the sausage into small pieces with a wooden spoon as it cooks. Stir the cooked sausage into the soup just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2010

This soup was great! I followed the recipe as written, but made it before work and put all into the slow cooker after cooking the kale down a little. I did not add the sausage, as the soup was flavorful and peppery without it, but will add some later for my husband, as he's more likely to eat it with the meat. I was uncertain at first, as I've tried kale and some other greens before and found them too bitter, but this soup was a wonderful way to get the health benefits of kale and the other vegetables without the disadvantages of canned, high sodium soups.

 
Most Helpful Critical Review
Nov 18, 2011

Too spicy, and we usually like heat. The broth lacks flavor, like it needed more herbs and spices. I enjoyed using up my Kale, but I won't be making this again. No one was wow'd by it at all. (FYI--I did not make any changes to this recipe; everything was cooked as directed.)

 
Feb 08, 2010

This recipe is excellent! I served it over brown rice, and added less broth, so it was more of a stew than a soup.

 
Feb 16, 2010

A good, hearty soup to start. I ended up adding a few more things for flavor and heartiness. I added a tsp each of parsley, thyme and rosemary, doubled the garlic and added one cup of diced tomatoes in juice, a cup of white wine and a handful of chopped mushrooms. I also tossed in some chopped cooked kielbasa toward the end of cooking to add more protein. Yum!

 
Mar 09, 2010

I'm rather new to eating kale and this was the perfect recipe to start with. I did cut back on the red pepper and used a mild italian sausage for my kids, but it still had a subtle heat to it. Talk about aromatics! This soup had my mouth watering before I even added the stock. My husband, the kids, and I all loved it. I will definitely make it again!

 
Dec 08, 2010

I LOVE soup. I found this to be the tastiest I've ever made. AND, I happen to be one of those who really likes spicy hot. So, in addition to the 2T of red pepper flakes, I added jalapeno peppers. Thanks, Lisa!

 
Nov 16, 2010

I would give it 5 stars but I thought it had way too much crushed red pepper. I followed the recipe (except I cut the red pepper flakes by half). Wonderful recipe and I plan to make this again and often!

 
Sep 13, 2010

Now really, does anything need 2 tablespoons of crushed red pepper flakes? Could do with much less otherwise a great recipe.

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 615 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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